|10/25/2012 9:23:00 AM|
An array of coleslaw recipes
It’s about one of the cruciferous vegetables today.... cabbage. We eat quite a bit of cabbage, in one form or another. I finished making a couple gallons of sauerkraut a couple of weeks ago, and I know many of you don’t like the strong, pungent taste, or the odor while the cabbage and salt are “working”, or when the kraut is cooking or baking, except if you’re of German, Polish, Slovak. Here are just a few recipes using cabbage to making several different kinds coleslaw. If you’re not going to use all of the head, wrap paper towel around the rest of it, put it in a plastic bag, get as much air out of the bag and tighten it with a twisty. Change toweling periodically. It will retain 75 percent of its vitamin C after a month in the fridge.
1/3 c. mayonnaise (do not use low-fat or light mayo)
1/4 c. plain low-fat yogurt
2 T. cider vinegar
2 t. dry mustard
1 t. sugar
1/4 t. salt
1/8 to 1/4 t. hot pepper sauce
1 medium-sized head cabbage, coarsely shredded
1 c. diced sweet red pepper
3/4 c. sliced green onions Combine dressing ingredients in a medium-size bowl, mixing well. Combine slaw ingredients and fold into dressing. Cover and refrigerate up to 2-3 days. Stir before serving.
Makes 7 cups or 12-14 half cup servings. Nutritional value per 1/2 cup: 53 cal, 3 g. carbs, 2 g fat, 3 mg chol, 118 sodium, 1 g pro.
RED AND GREEN COLESLAW
1/4 c. orange juice
1-1/2 t. finely grated fresh orange zest or 1/2 t. dried zest
1/3 c. olive oil
1/8 t. each, salt and pepper
2-1/2 c. each, thinly shredded red and green cabbage
3/4 c. coarsely chopped dry roasted peanuts
2 T. poppy seeds 2 oranges, peeled and cut into segments or 1-15 oz. can mandarin oranges, drained well. In a small bowl, whisk together dressing ingredients; set aside. In a large bowl, combine red and green cabbage and peanuts. Add dressing and poppy seeds; toss together. Carefully fold in orange segments. Chill and serve on a bed of lettuce or in a lettuce lined bowl. You may add avocado or kiwi fruit, peeled and cut into chunks to add color and texture.
Makes 10-12 half cup servings. Note: This recipe may be easily cut in half.
2 c. shredded green cabbage
3/4 c. shredded medium or sharp cheddar cheese
1/4 c. each, minced onion and sliced stuffed green olives
2 T. diced pimiento
1/4 c. mayonnaise
1 T. lemon juice
1/8 t. white pepper
1/4 c. whipping cream, whipped In a large bowl, toss together first 5 ingredients. Refrigerate for 30-45 minutes. In a small bowl, whisk together next 3 ingredients. Fold in whipped cream; pour over salad and mix well. Makes 6-8 half cup servings.
NAT KING COLESLAW
Slaw: 2 c. shredded green cabbage
1/3 c. each, onion and green pepper, diced 1 jar (2 ounces) diced pimientos, drained
1 T. each, canola or olive oil and white wine or cider vinegar
1/4 t. each, salt and pepper Scant
1/2 t. chili powder In a medium bowl, combine all slaw ingredients. In a small bowl, whisk together rest of ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 2 hours. Makes 4-5 half cup servings.
Thought for the Day:
Faith is like the radar that sees through a fog - the reality of things at a distance that the human eye cannot see.